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Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo

I debated whether or not to add this Chicken and Broccoli Alfredo recipe to the website. It’s pretty much just a mashup of the Creamy Fettuccine Alfredo w. Chicken and the Cajun Chicken Pasta recipes already here, so it seemed redundant.

Well obviously I decided to add it, or you wouldn’t be reading this! When I was recording the voiceover for the TikTok showing this recipe I realized the steps are different enough to warrant its own recipe post.

Chicken and Broccoli Alfredo Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Chicken and Broccoli Alfredo recipe:

  • Boneless chicken breasts: My cut of choice, always. Thighs will work fine if that’s your preference. They’ll just need to cook longer.
  • Pappardelle pasta: Big, thick, meaty noodles add an extra bite to this pasta, making a bit more hearty than just your usual Fettuccine Alfredo. You
  • Broccoli: I like buying crowns because they’re easier to trim into florets, but whole stalks will work well.
  • Heavy cream, aged parmesan: The main components of our sauce. If you like more sauce you can increase the amounts of both of these by about half a cup. It shouldn’t take any longer to cook down.
  • Garlic: I don’t think I need to explain this.
  • Salted butter: You can go for unsalted if you prefer, but I like salted. Oftentimes I don’t need to add any kosher salt to the recipe when I do because the parmesan and seasoning from the chicken is enough for me alongside it. You do you.
  • Olive oil: Our fat of choice for the chicken. It can also be substituted for the butter in the sauce, but make sure you use a really good quality one since it will impart flavor.
  • Cajun seasoning: You can really use whatever seasoning on the chicken you want. Just plain ol’ salt and pepper if you want. I wanted to add another dimension to the recipe.
  • Crushed red pepper flakes: Not enough to make it spicy, but enough to cut through the cream and add some bite. Adjust as needed.
  • Italian seasoning: Just your basic mix of dried herbs like parsley, oregano, basil, and thyme.
  • Kosher salt: Only if needed, and as needed.
  • Cracked black pepper: For a sharp finish.
  • Equipment: I call for a cast-iron skillet to cook the chicken, but any heavy-bottomed frying pan will do. Here’s everything I used:

How to Make Chicken and Broccoli Alfredo 

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Chicken and Broccoli Alfredo recipe:

  • Marinate the chicken. In a small bowl, combine the Cajun seasoning and 1 tbsp of olive oil. Mix into a marinade and work into the chicken. Allow the chicken to marinate for half an hour, or up to overnight, in the fridge.
  • Cook the chicken. Drizzle the remaining oil into a cast-iron skillet and let it heat until the oil is shimmering. If you marinated it in the fridge, make sure you pull the chicken 20-30 minutes before you start cooking so it can come to room temperature. This allows it to cook more evenly. Add the chicken in a single layer and let cook undisturbed for 7 minutes, then flip. Cook until cooked through, about 3-5 minutes more. When done, transfer the chicken to a cutting board and allow it to rest.
  • Build the sauce. Begin heating the salted water for your noodles and broccoli, and in the same cast-iron skillet, melt the butter over medium-low heat, then add the garlic. Cook until fragrant, about 2-3 minutes, then whisk in the heavy cream and all of the seasonings. When warmed through, whisk in the Parmesan cheese. Reduce heat to medium-low and let simmer uncovered, for about 10-15 minutes, stirring occasionally. 
  • Boil the pasta and broccoli. The water should be boiling by now, so while the alfredo sauce is cooking, add the pasta. Cook for 7 minutes, then add the broccoli. Cook together until the pasta is al dente, about 3-5 minutes more, then drain. This will all vary greatly based on your stove and preferences.
  • Put it all together. Slice the chicken into bite sized pieces. Taste the sauce and adjust seasonings as needed, then pour the finished sauce into the pot with the noodles and broccoli. Next, stir in the chicken. Dassit. You’re done! 

Other Alfredo Pasta Variations

I mentioned earlier that this is a mashup of two previous recipes. Well, I’ve got a TON that are alfredo based. I mean it’s just so easy! Trying to move away from the traditional Chicken and Broccoli Alfredo? Try some of these:

  • Bacon Chicken Pasta with Tomatoes and Spinach – A twist on your classic chicken and alfredo sauce, with mozzarella cheese, beef bacon, cajun spices and fresh veggies.
  • Cheesesteak Pasta – Love cheesesteaks? Love pasta? Have the best of both worlds with Cheesesteak Pasta, a creamy dish loaded with tender steak and bell peppers.
  • Spicy Shrimp Pasta – Creamy shrimp alfredo with penne pasta, spinach, tomatoes and enough hot sauce and red pepper flakes to give it a nice kick.

Let me know what you think if you try it! Here are a couple of Pins:

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Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo


  • Author: María
  • Total Time: 40 minutes
  • Yield: 8 1x

Description

My favorite. 


Ingredients

Scale
  • 1 lb boneless skinless chicken breast, pounded or sliced thin
  • 1 lb pappardelle pasta
  • 3 1/2 C broccoli florets, chopped into bite-sized pieces
  • 2 1/4 C heavy cream
  • 1 C aged parmesan, freshly grated
  • 2 cloves garlic, minced
  • 6 tbsp salted butter 
  • 3 tbsp olive oil, divided
  • 1 1/2 tbsp of Cajun seasoning
  • 1/2 tsp crushed red pepper flakes, to taste
  • 1/2 tsp Italian seasoning 
  • 1/4 tsp kosher salt, to taste
  • 1/8 cracked black pepper, to taste 

Instructions

  1. In a small bowl, combine the Cajun seasoning and 1 tbsp of olive oil. Mix into a marinade and work into the chicken. Allow the chicken to marinate for half an hour, or up to overnight, in the fridge.
  2. When you’re ready to start making dinner, prepare the salted water to boil your noodles in and pull your chicken from the fridge to come to room temperature. While the water heats up, drizzle the remaining oil into a cast-iron skillet and let it heat until the oil is shimmering.
  3. Add the chicken in a single layer and let cook undisturbed for 7 minutes, then flip. Cook until cooked through, about 3-5 minutes more. When done, transfer the chicken to a cutting board and allow it to rest.
  4. In the same cast-iron skillet, melt the butter over medium-low heat, then add the garlic. Cook until fragrant, about 2-3 minutes, then whisk in the heavy cream and all of the seasonings. When warmed through, whisk in the Parmesan cheese.
  5. Reduce heat to medium-low and let simmer uncovered, for about 10-15 minutes, stirring occasionally. The water should be boiling by now, so while the alfredo sauce is cooking, add the pasta. Cook for 7 minutes, then add the broccoli. Cook together until the pasta is al dente, about 3-5 minutes more, then drain. 
  6. Taste the sauce and adjust seasonings as needed, then pour the finished sauce into the pot with the noodles and broccoli. Next, stir in the chicken. Dassit. You’re done! 

Notes

Read the post above the recipe. 

  • Prep Time: 15
  • Cook Time: 25
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